Keto Tacos with Avocado Salsa

After losing over ninety-five pounds, I don’t need tons of carbs but I do need food that’s full of flavor and resembles tacos. Sure, you could probably make yourself another taco salad but why do that when this keto tacos recipe is much tastier?!

Instead of using carb filled tortillas, we’re making “tortillas” out of cheese. Yes, cheese!!

Does it get any better than cheese, and tacos? I think not.

If you have a muffin pan or 3-inch ramekins, you can make these keto tacos using a few simple ingredients. Want to amp up the flavors a bit and feel like you’re sitting on a beach in Mexico?

Make the avocado salsa. It’s delish and tastes better than that store-bought stuff.

Get busy eating keto tacos or get busy eating keto tacos. LOL

Like this recipe but not ready to make it just yet? Pin it to your favorite Food board on Pinterest.

Yield: 6 servings

Keto Tacos with Avocado Salsa

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

2 cups Colby Jack cheese, finely shredded, divided

1 lb. ground beef (80% lean)

¼ cup water

1 tbsp chili powder

1 tbsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

Sea salt and black pepper, to taste

Avocado Salsa:

1 medium avocado, diced

1 small tomato, seeded and diced

2 tbsp fresh lime juice

1 tbsp fresh cilantro, chopped

Sea salt and black pepper, to taste

Optional:

1/2 c. sour cream

Instructions

1. Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.

2. Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.

3. Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.

Note: If using ramekins, the taco cups can remain in the container for extra support when serving.

4. In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.

5. Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.

6. While the beef is simmering, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.

To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using,

Notes

You will need six 3” ramekins or a muffin tin to make this recipe.

Serving size is one muffin taco:

Total Carbs: 7.85g

Fiber: 3.3g

Net Carbs: 4.55g

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About Kim Dickerson (Winter + Sparrow)

Kim is the creator and founder of winter + sparrow. She's been blogging since 2009 and loves to create. In her spare time, Kim likes to explore Virginia + Washington D.C., go thrift store shopping, read historical fiction books, herd cats, and watch British TV. Kim is a mom, grandma, wife, and multiple sclerosis warrior. She's also a loser. A loser of 100 lbs that is! Want to find out how she did it? Click here to learn more and discover the interesting field Kim previously worked in.